Thursday, August 7, 2008

Today I was speaking with someone who is unable to digest wheat allergy. It had been a while since I've met someone with this food allergy, and I was reminded of how difficult is can be to cook for someone who can't digest gluten.

Therefore I decided to post this recipe for a wheat-free piecrust. Working with the dough can be a bit frustrating, but the results are actually quite delicious. The trick is to use cold ingredients (I even kept the flour in the fridge) and chill the dough twice — once after making it, and again after it has been rolled out.

If you are making the pie for someone who is unable to eat dairy replace the butter with and equal amount of frozen coconut oil. Instead of an egg wash, brush the crust with rice milk.

Whisk together dry ingredients. Cut in cold butter. Add in milk one tablespoon at a time until the dough comes together. Chill overnight. Roll out top and bottom crusts. Add filling and top crust. Set in freezer for 15 min. Bake for about one hour covered with foil at 350 degrees. Remove foil. Add egg wash. Increase heat to 400 and cook uncovered for about 15 min.

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About Me

I live and cook in Raleigh, NC. My kitchen — with its tiny fridge, tiny oven, and tiny sink that fills with dishes way too quickly — is one of my favorite places in the world. While Martha and Julia serve as inspiration, I usually feel more like a combination of Inspector Gadget and Nancy Drew.

Where am I? What have I been up to? Check out my expat/travel blog, Uberall.